This is a blog for all the foodies out there, who love to use our high quality, hand-cast, non-stick cookware. Even if you don't own a Perfect Pan, we encourage Fat-Free cooking, and are positive once you see the benefits of using our Perfect Pans, that you'll want one of your own! We love to cook and want to give you ideas of things to make at home, as well as keep you up to date with the shows that we do, so have a browse and have fun and happy cooking!

Friday, 22 August 2014

This next Recipe we have been making every weekend with a Castey Flat tray as the family LOVES it so much! It really is a major favourite.

Bacon and Egg Puff Pastry Breakfast Tart

Ingredients

1 sheet of puff pastry {thawed} or pre-rolled. You can make your own too. 150 g grated cheddar cheese or an kind that you'd like6 strips of bacon {cooked}6 eggssalt and pepper*Caramelised onion, or peppers if you'd like to add extra flavour.

Method

Pre-heat the oven to 180Roll the puff pasty into a rectangle about 1/4 inch thick. with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle.Put on the Flat Tray and put in the over for about 10 minutes. This will cook the base. Don't worry if the centre puffs out a bit. When partially cooked, if it has puffed up in the centre, gently use a spatula to let the air out and push down.

Lay the bacon slices down flat across the pre-cooked base. Then liberally spread the grated cheese and if using onions and peppers those as well. Make sure to leave a few little nests in the cheese so that the egg will rest in them. Place in the oven for approximately 10 minutes. This should melt the cheese and cook the sides of the pastry. Crack eggs and place in the little pre-defined nests. Put tray back in the oven for an additional 10 minutes or until your eggs are done to your preference. Add salt and pepper to taste and Voilà! The perfect weekend breakfast.

Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

Thursday, 21 August 2014

Balsamic Glazed Mediterranean Chicken Bake is an easy, delicious, and healthy meal!INGREDIENTS700g chicken breast or thighs (boneless & skinless) (we used 4 chicken breasts)300 ml can or jar of marinated artichoke hearts4 sprigs of fresh oregano, chopped1 red onion, thinly sliced1 pint grape or cherry tomatoes, left whole300 ml can white beans, drained & rinsed1 medium ball of fresh mozzarella 300ml chicken broth60g whole cashewsBalsamic Vinegarsalt & pepperINSTRUCTIONSMarinate the chicken breast in balsamic vinegar for at least 30 minutesPreheat oven to 200 degreesadd beans, cashews, tomatoes, artichoke hearts, and onion.In a Castey Roasting or Casserole Pan brown the chicken on both sides for about 2 minutes on each side. Season with salt and pepper. The chicken will be browned, but not cooked through. it will finish cooking in the oven.In the same pan, add beans, cashews, tomatoes, artichoke hearts, and onions. Brush with another generous layer of balsamic vinegar. Add the chicken broth to the pan and sprinkle with the chopped oregano.Roast in the oven for 10-20 minutes until the chicken is cooked throughRemove from the oven and add the mozzarella.Serve with crusty bread and enjoy!

-Place the chunks of chicken into a bowl and add a couple of
pinches of salt and black pepper, and the rest of the ingredients. Toss the
ingredients well to coat, and skewer the chicken pieces as equally as possible
with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes,
or even overnight if you’re doing this ahead.

-Grill the chicken skewers on a grill pan for a few minutes
per side, or until the chicken is slightly charred and cooked through; place
onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of
the Spicy Hummus over each of the 4 pieces of flat bread

; next, slide the
chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer
per wrap), and top the chicken with a couple of spoonfuls of the Eggplant,
Tomato & Onion Chutney; bring the two sides of the flat bread together, and
secure with toothpicks if needed, or wrap in parchment paper to hold the wrap
together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced

Salt

Black pepper

2 small Japanese eggplants, or 1 very small “globe”
eggplant, diced into small pieces (about 1 ½ cups worth)

3 Roma tomatoes, diced into small pieces

2 cloves garlic, pressed through garlic press

1 tablespoon fresh chopped mint

½ teaspoon lemon juice

Method:

-Add the sliced onions to the Grill Pan, plus a pinch of
salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.

-Next, add in the diced eggplant, plus a pinch of salt, and sauté
it with the onion for about 2-3 minutes, or until a light golden-brown and
slightly tender.

-Next, add in the diced Roma tomatoes, plus another small
pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until
everything begins to break down and resemble a “jam” or a chutney, and is a
deeper golden-brown.

-Finally, add in the garlic, and sauté for an additional 2
minutes; finish the chutney with the lemon juice and the fresh mint, check to
see if additional salt and pepper is necessary; set aside and keep warm until
ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed

1 clove of garlic

1 ½ tablespoons of lemon juice

½ teaspoon lemon zest

¼ teaspoon plus a pinch salt

¼ teaspoon ground cumin

¼ teaspoon paprika

Pinch cayenne pepper

¼ cup plus 1 tablespoon rapeseed oil

Method:

-Place all ingredients into the bowl of a food processor,
and process for several moments until mostly smooth; with the processor
running, slowly add in the rapeseed oil and process until the spread is very
smooth, scraping the sides down if necessary; transfer the hummus spread into a
bowl or container, and set aside until ready to use.

Method

Sprinkle slices of Courgette with a small pinch of coarse salt and freshly-cracked black pepper on each side.Preheat the oven to 180°C.In a large bowl, lightly dredge the courgette slices in the flour, tapping them on the side of the bowl to shake off excess flour. When a pinch of flour sizzles on contact, add the courgette slices in a single layer, turn the heat to medium and cook for about one and a half minutes on each side or until dark golden brown. Transfer the courgette to paper towels to drain. Repeat in batches until all of your courgette it is cooked.In a Sauté pan or Deep Casserole, arrange as many slices of courgette as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes (if desired), and mozzarella. Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden colour. Add parmesan and bake for an additional 5 minutes. Remove from oven, and garnish with torn basil. Serve immediately.